Keto Lemon Bread

I love how this Keto Lemon Bread gives me a bright, zesty slice of sweetness without the carbs—moist, tender, and full of lemon flavor.

Why You’ll Love This Recipe

I adore this lemon loaf because it’s low‑carb but never low on flavor. The almond flour base keeps it dense and fudgy in a comforting way, while the fresh lemon juice and zest brighten every bite. It bakes in one bowl and stores beautifully—perfect for make‑ahead breakfasts or a guilt‑free snack.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups almond flour

• ⅓ cup granulated sweetener (like erythritol or monk fruit)

• 1 tablespoon baking powder

• ½ teaspoon salt

• ⅔ cup plain yogurt or coconut cream

• ¼ cup fresh lemon juice

• 3 eggs (or flax eggs for vegan)

• 1 tablespoon lemon zest

directions

1. Preheat oven to 325 °F (163 °C). Grease a 9 × 5‑inch loaf pan or line it with parchment paper.

2. In one bowl, whisk together almond flour, sweetener, baking powder, salt, yogurt (or coconut cream), lemon juice, eggs (or flax eggs), and lemon zest until smooth.

3. Pour the batter into the prepared pan and smooth the top.

4. Bake on the center rack for about 50 minutes—until the loaf is cooked through but remains moist and dense.

5. Let it cool completely in the pan. Run a knife around the edges then invert the loaf gently to prevent cracking.

6. If desired, mix powdered sweetener with lemon juice (and a dash of milk or vanilla) to create a simple sugar‑free glaze and drizzle over the cooled loaf.

Servings and timing

• Yield: About 10–12 slices

• Prep time: ~10 minutes

• Bake time: ~50 minutes

• Total time: ~60 minutes

Variations

• Dairy‑free/vegan: Use coconut cream instead of yogurt and flax eggs instead of chicken eggs.

• Flavor boost: Add 1 teaspoon lemon extract for extra zing.

• Gluten‑free tweak: Stick with almond flour only—coconut flour doesn’t substitute well unless I increase liquid significantly.

• Frosting ideas: Serve plain, slather with sugar‑free cream cheese, or melt coconut butter or unsalted butter for a decadent topping.

storage/reheating

• I store leftover slices in an airtight container in the fridge up to 5 days.

• I also freeze individual slices in sealed bags for up to 2 months.

• I reheat them briefly in the microwave or toaster oven to bring back that fresh‑baked feel.

FAQs

How do I make this recipe vegan?

I swap the 3 eggs for flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water each), and I replace yogurt with full‑fat coconut cream. It still bakes up moist and delicious.

Can I use coconut flour instead of almond flour?

I don’t recommend a straight swap. Coconut flour absorbs much more moisture, so I’d need to adjust liquids and eggs—and the texture changes.

What sweetener works best?

I usually use granular erythritol or monk fruit. I also try powdered versions in glaze; I just monitor sweetness to my taste.

Does this bread need a glaze?

Not at all. It’s lovely plain. But if I want extra shine and citrus pop, I whisk powdered sweetener with lemon juice (and a splash of milk or vanilla) for a simple glaze.

Can I add mix‑ins like poppy seeds or blueberries?

Yes! I’d toss in a tablespoon of poppy seeds or fold in a handful of blueberries. Just be cautious of extra moisture—adjust baking time as needed.

Conclusion

I’m always impressed by how this Keto Lemon Bread balances sweet, tangy lemon flavor with the richness of almond flour. It’s easy, bake‑and‑forget cooking with flexible options to suit dietary preferences. I try it plain or glazed—for breakfast, snack, or dessert. I know I’ll be baking this again and again because it never disappoints.